Save precious time and oven space with crock-pot stuffing
Give that bird some room!
Give that bird some room!
Give that bird some room!
There are so many classic dishes at Thanksgiving: turkey, stuffing, yams, mashed potatoes, cranberries ... the list goes on. Sometimes you've got to get a little crafty with your oven space in order to make sure everything is done on time and nothing is served cold.
Never fear! If you've got a Crock-Pot, use it! It can really help relieve some cooking pressure, either with these or this flawless stuffing! Consider it your oven's little helper.
This stuffing couldn't be any easier. The recipe starts the way any great stuffing does: with lots of butter. Add your classic stuffing mix-ins: celery, onion, sage, rosemary and thyme. If you're a fan of sausage stuffing, now's the time to brown that as well. (Bonus points if you cook your veggies in the fat!) This step is all about developing flavor, so toss any of your own favorite veggies or spices into the mix here.
Get the full recipe .
Total time: 3:15
Prep: 0:15
Level: EASY
Serves: 6-8
Ingredients:
- Cooking spray, for Crock-Pot
- 1/2 c. (1 stick) butter
- 3 stalks celery, finely chopped
- 1 medium onion, finely chopped
- 1 tsp. fresh thyme
- 1 tsp. fresh rosemary, finely chopped
- 1 tsp. sage, finely chopped
- 2 Eggs, beaten
- 2 1/2 c. chicken broth
- kosher salt
- Freshly ground black pepper
- 7 c. stale bread, cubed into small pieces
- 1 tbsp. parsley, finely chopped, plus more for garnish
Directions:
1. In a large skillet over medium heat, melt butter. When melted, add celery, onion, and herbs. Season with salt and pepper and cook until onions are translucent, about five minutes. Remove from heat and let cool.
2. In a large bowl, whisk eggs into chicken broth. Add vegetable mixture to broth.
3. Grease the bowl of your Crock-Pot and add your cubed bread. Pour broth mixture and parsley over bread. Toss to combine and cover.
4. Cook on low for three hours. Serve.